If you like lemon desserts, then you are going to LOVE this lemon bundt cake! I happen to be one of those people. And in the spring and summer, I don’t need to find an excuse to bake up a lemon cake, lemon bars, or lemon tarts.
This bundt cake is perfectly moist with a nice bright lemon flavor. It’s topped with a cream cheese glaze that you may want to drizzle on everything!
The combination of both butter and oil gives this lemon bundt cake that buttery flavor that you look for in a good homemade cake, plus moistness that lasts for several days. Using cake flour results in a tender crumb.
It’s the perfect cake for Mother’s Day, a birthday, or to gift to a friend. If you’re feeling creative, you could add some little yellow fondant flowers. Or, you could add some yellow food coloring to half of the glaze and drizzle it over the white glaze.
I love to have a bundt cake on hand when friends come over for coffee. And if no friends show up, I don’t have a problem eating it alone. Plus, bundts are just so pretty! I like using the original Nordic Ware bundt pan for most of my bundts, but they have so many different beautiful options. Beware, the more nooks and crannies that a bundt pan has, the more difficult it is to get a clean release.
Cream Cheese Glaze
The cream cheese glaze is super super easy to make, and you can customize it to your liking. I like mine to be a little thicker (actually I love this cake without any glaze or frosting) so I only add 2 tablespoons of cream. If you like it thinner, add more cream. Or, you can use milk instead which will give it an even thinner consistency.
You could also use our Cream Cheese Frosting for this cake.
Tips for making the best lemon bundt cake:
To get the best results, weigh your ingredients and follow the instructions exactly as written.
To ensure a clean release from the bundt pan, use Pam Baking Spray, or a baking spray that contains flour. Unfortunately, it’s not sold here in Luxembourg. If you can’t find it where you are, just butter your bundt pan really really well. Be sure to get into every nook and cranny!
Let the cake cool for about 10 minutes before removing from the pan. If it cools completely, the butter will set and it won’t come out clean. Place a large plate or cake stand on top of the bundt pan, hold onto the pan with pot holders, and flip over.
Lemon Bundt CakeCourse: DessertDifficulty: Easy
Calories listed are for the cake only.
Unsalted Butter 113g
Canola Oil 110g
(1 1/2 cups)
Zest of 2 medium lemons
(about 2 Tablespoons)
Large Eggs 4
Cake Flour 380g
(2 1/2 cups)
Baking Powder 2 tsp
Salt 1 tsp
Whole Milk 125g
Lemon Juice 58g
Sour Cream 81g
Vanilla 1 tsp
- Preheat oven to 350°. Spray or generously butter a 10-15 cup bundt pan.
- In a large bowl, beat butter, oil and sugar until smooth, about 4-5 minutes.
- Add eggs and lemon zest and beat on high until smooth and pale yellow, another 4-5 minutes.
- In a separate bowl, combine flour, salt and baking powder and whisk to combine.
- In another small bowl, combine milk, sour cream, lemon juice and vanilla and whisk to combine.
- Add half of the dry ingredients to the butter mixture and beat on low just until combined.
- Add wet ingredients and mix on low just until combined.
- Add the remaining dry ingredients and mix on low just until combined.
- Scrape sides and bottom of bowl with rubber spatula to make sure all dry ingredients have been mixed in.
- Pour into prepared pan and bake for 45-50 minutes.
- Cool for 10 minutes. Invert cake onto a cake stand or large plate. Let cool completely.
- Add cream cheese glaze (recipe follows) or enjoy as is!
- I like superfine sugar for this recipe, but regular sugar can be used.
- 48 minutes is perfect for my oven but every oven is different. Start checking at 45 minutes. When the cake bounces back when you touch it, or a cake tester inserted comes out clean, remove from the oven.
Cream Cheese Glaze Directions
- In a mixing bowl, combine 4 oz softened cream cheese and 8 oz butter. Beat until smooth and creamy.
- Add 1 cup powdered sugar and 2 tablespoons heavy cream. Mix until smooth and no lumps remain.
- If you want a thinner glaze, add 1-2 more tablespoons heavy cream and mix until combined.
- For a thinner glaze, spoon over the top of the cake and let the glaze set. For a thicker consistency, place the glaze into a piping bag with size 12 round tip and pipe over the cake going back and forth.